500 g (1 pound) salted butter (not unsalted!)
350 g (1 1/2 cup) white cane sugar
~250 g (12 ounces) chopped almonds
~250 g (12 ounces) semi-sweet chocolate chips
Use:
heavy-bottomed, high sided, sauce pan, preferably stainless steel
flat-edged wooden scraper to scrape bottom of pan
candy thermometer
foil-lined baking sheet, about 20 by 30 cm or equivalent area
air-tight container for storage
Melt butter over low heat, when melted, add sugar and begin stirring. Over medium heat, stir until sugar is dissolved and mixture is smooth and homogeneous. Raise to high heat, stirring well, scraping the entire bottom of pan. Mixture will roil and begin caramelizing and may smoke. Continue stirring constantly over high heat until desired color (and caramel flavor) is obtained. A light tan color has a good flavor. Be particularly vigilant to avoid charring, which will impart a bitter flavor, by constantly scraping entire bottom of pan. When the desired color is reached, remove from heat and add half of the chopped almonds. Return to medium heat with constant stirring, and cook until 150 C (300 F, semi-hard crack). The color will darken somewhat during the cooking. Remove from heat and spread on baking sheet (A foiled-lined is convenient). Let cool on the sheet until hard. Meanwhile melt chocolate in double-boiler. When candy is cool, wipe off any congealed butter, and spread with the melted chocolate, and then sprinkle and press the remaining nuts into the chocolate. Let cool until chocolate is hard, then break into pieces. To avoid separating the chocolate from the candy, break with the chocolate facing away. The candy will absorb moisture, so store in an air-tight container.
Date Bars
2 ½ cups pitted dates, cut up
¼ cup sugar
1 ½ cup water
1/3 cup coarsely chopped walnuts
1 ¼ cups flour
1 tsp. salt
½ tsp. baking soda
1 ½ cups quick-cooking oats
1 cup packed brown sugar
½ cup cold butter
1 tbsp. water
In a saucepan, combine the dates, sugar and water. Cook, stirring frequently, until very thick. Stir in walnuts; cool.
Sift flour, salt and baking soda together in a large bowl; add oats and brown sugar. Cut in butter until mixture is crumbly. Sprinkle water over mixture; stir lightly. Pat half into greased 13-inch X 9-inch X 2 inch baking pan. Spread with date mixture; cover with remaining oat mixture and pat lightly.
Bake at 350 F for 35-40 minutes or until lightly browned.
Rich and Decadent Dessert: Sea Salt Chocolate Fudge
Chocolate & Coffee » Chocolate , Candy, Truffles & Fudge , Sweet & Savory , Quick & Easy
Anyone with a sweet tooth will appreciate this yummy fudge and how easy it is to make. It’s a breeze to make on your own and it’s also a great activity if you’ve got little hands helping you! We decided to add a little more vanilla for some extra kick and some sea salt to cut the sweetness, but it’s your fudge, your rules—anything goes with this one!
Rich and Decadent Dessert: Sea Salt Chocolate Fudge
Sea Salt Chocolate Fudge
Yields 48 pieces
Ingredients
2 cups (12 oz bag) semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon sea salt
Directions
Line a 9-inch square baking dish with aluminum foil.
In a medium saucepan, combine chocolate chips and condensed milk over low heat. Stir until chocolate is melted and smooth.
Once smooth, take off heat and stir in vanilla and salt.
Pour into baking dish and refrigerate for at least 2 hours. (Optional: sprinkle sea salt over the top.)
Almond Roca
500 g (1 pound) salted butter (not unsalted!)350 g (1 1/2 cup) white cane sugar
~250 g (12 ounces) chopped almonds
~250 g (12 ounces) semi-sweet chocolate chips
Use:
heavy-bottomed, high sided, sauce pan, preferably stainless steel
flat-edged wooden scraper to scrape bottom of pan
candy thermometer
foil-lined baking sheet, about 20 by 30 cm or equivalent area
air-tight container for storage
Melt butter over low heat, when melted, add sugar and begin stirring. Over medium heat, stir until sugar is dissolved and mixture is smooth and homogeneous. Raise to high heat, stirring well, scraping the entire bottom of pan. Mixture will roil and begin caramelizing and may smoke. Continue stirring constantly over high heat until desired color (and caramel flavor) is obtained. A light tan color has a good flavor. Be particularly vigilant to avoid charring, which will impart a bitter flavor, by constantly scraping entire bottom of pan. When the desired color is reached, remove from heat and add half of the chopped almonds. Return to medium heat with constant stirring, and cook until 150 C (300 F, semi-hard crack). The color will darken somewhat during the cooking. Remove from heat and spread on baking sheet (A foiled-lined is convenient). Let cool on the sheet until hard. Meanwhile melt chocolate in double-boiler. When candy is cool, wipe off any congealed butter, and spread with the melted chocolate, and then sprinkle and press the remaining nuts into the chocolate. Let cool until chocolate is hard, then break into pieces. To avoid separating the chocolate from the candy, break with the chocolate facing away. The candy will absorb moisture, so store in an air-tight container.
Date Bars
2 ½ cups pitted dates, cut up
¼ cup sugar
1 ½ cup water
1/3 cup coarsely chopped walnuts
1 ¼ cups flour
1 tsp. salt
½ tsp. baking soda
1 ½ cups quick-cooking oats
1 cup packed brown sugar
½ cup cold butter
1 tbsp. water
In a saucepan, combine the dates, sugar and water. Cook, stirring frequently, until very thick. Stir in walnuts; cool.
Sift flour, salt and baking soda together in a large bowl; add oats and brown sugar. Cut in butter until mixture is crumbly. Sprinkle water over mixture; stir lightly. Pat half into greased 13-inch X 9-inch X 2 inch baking pan. Spread with date mixture; cover with remaining oat mixture and pat lightly.
Bake at 350 F for 35-40 minutes or until lightly browned.
http://12tomatoes.com/2014/09/rich-and-decadent-dessert-chocolate-fudge.html
Rich and Decadent Dessert: Sea Salt Chocolate Fudge
Chocolate & Coffee » Chocolate , Candy, Truffles & Fudge , Sweet & Savory , Quick & EasyAnyone with a sweet tooth will appreciate this yummy fudge and how easy it is to make. It’s a breeze to make on your own and it’s also a great activity if you’ve got little hands helping you! We decided to add a little more vanilla for some extra kick and some sea salt to cut the sweetness, but it’s your fudge, your rules—anything goes with this one!
Sea Salt Chocolate Fudge
Yields 48 pieces